Combine shredded cabbage, grated carrots, and cilantro in a large bowl. In another bowl, whisk together mayonnaise, lime juice, vinegar, honey, salt, and pepper. Mix the dressing into the cabbage and chill for 20 minutes.

In a food processor, blend mayonnaise or Greek yogurt with chipotle peppers, adobo sauce, lime juice, garlic, cumin, and salt until smooth. If too thick, add water to thicken.

Pat fish fillets dry and season with salt and pepper. Dredge each fillet in flour, egg, and panko.

Heat oil in skillet over medium heat. Fry fish for 2-4 minutes on each side until golden. For baking, use 425°F for 12-15 minutes. For air frying, cook at 400°F for 8-12 minutes.

In bowls, layer cooked rice or quinoa, top with crispy fish, zesty slaw, and drizzle taco sauce.

Garnish with optional toppings like avocado, jalapeños, and lime wedges.